Benne Brittle

6 Servings

2 c Sugar
1/2 t Vanilla extract
1/2 t Lemon extract
2 c Parched benne seed (sesame
-seeds,I think)

Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold.

Berlin Bread

20 Servings

2 Eggs
2 T water,Warm
9 oz Sugar
2 1/2 oz Apple preserves
1/2 c Rum
1 pn allspice,Ground
3 t Cinnamon
2 1/2 oz chocolate,Grated
9 oz Flour
1 t Baking powder
4 1/2 oz Whole almonds (or hazelnuts)
1 1/4 oz Candied lemon peel,diced

1. Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy.

2. Mix and sift together the flour and baking powder.Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel.

3. Spread the mixture about 1/4 inch thick in a greased baking sheet. Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15-20 minutes.

4. Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot water or milk. Ice the bread while it is still hot, and slice into 1 x 2 inch slices.

Bittersweet Chocolate Coated Truffles

12 Servings

Basic Truffle Recipe
4 oz Ghirardelli Bittersweet
-Chocolate
2 T Butter,cut up
2 T Heavy whipping cream
1 1/2 T Liqueur (to 2 Tbsp)
Chocolate Coating for
-Truffles
4 oz Ghirardelli Bittersweet
-Chocolate
2 t Peanut,almond, or walnut
-oil

DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)

Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape.

Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires.

Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto,
Kahlua, Creme de Menthe.

For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping.

Dip cold, firm truffle into melted chocolate, holding with a
fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc.

Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days.

Coats 12 truffles.

Blarney Stones

6 Servings

4 Eggs
2 c Sugar
1/2 t Salt
2 t Vanilla
2 T Butter
1 c Milk,hot
2 c Cake flour
2 t Baking powder
Icing
Powdered sugar
Milk
Peanuts (or pecans)
– fine (or ground),Chopped

Melt butter in hot milk. Beat the eggs with a rotary
beater until light; beat in sugar, salt, vanilla and
butter mixture.

Sift flour and baking powder together; beat in quickly. Pour into a greased 13×9″ pan.

Pound the pan several times to remove any air bubbles. Bake
for 25-35 minutes at 350.

Cool the cake and cut in 4×1″ pieces. Cover all sides with icing made of powdered sugar and milk to your desired consistency.

Roll in nuts of choice.

Brownie Cakes In A Jar

2 CANNING JARS,wide mouth
1 c ALL-PURPOSE FLOUR
1 c SUGAR
1/2 t BAKING SODA
1/4 t CINNAMON (optional),Ground
1/3 c BUTTER,or MARGARINE
1/4 c WATER
3 T UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 EGG,beaten
1/2 t VANILLA EXTRACT
1/4 c WALNUTS,finely chopped

Every recipe technique is the same, just different ingredients…

Sterilize, two 1-pint straight-sided wide-mouth canning jars
(specifically made for canning jams and jellies) lids and rings
by boiling for 10 minutes (keep the lids and rings in the hot
water until ready to use); set aside.

In a small bowl stir together flour, sugar, baking soda and
cinnamon, if desired. Set aside.

In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended.

Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts.

Pour mixture into the prepared canning jars; place jars onto a cookie sheet.

Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean.

Remove cakes from the oven, one at a time. Place a
lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool.

You’ll hear a “plinking” sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn’t move at all, that means they’ve sealed.

Store cakes in a cool, dark place. They should last up to a year.

If you’d like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton.

Screw the ring back on (by this time the rings can
be removed as the lids should be sealed). Use your imagination when decorating–a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts.

Buttermilk Pecan Pralines (Cook ‘em Horns)

3 c Sugar
1 Pinch of Salt
3/4 c White Corn Syrup
2 c Pecan Halves
1 t Baking Soda
1 c Buttermilk
2 T Butter

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly.

Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).

Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper.

If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth.

Makes 44 to 48 Pralines

Butterscotch Fudge

6 Servings

1/4 c Butter
3/4 c Sour Cream
1 c White Sugar
1 t Vanilla
1/4 t Salt
1/2 c Nuts
1 c Brown Sugar
2 T White Syrup

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick.

Pour into buttered pan.

Candied Cranberries

2 Servings

1 c Sugar
2 T Water
1/2 c Cranberries

Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves.

Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally.

Remove from over water. Let cranberry mixture stand at room temperature overnight.

Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes.

(Can be prepared 3 days ahead. Cover and refrigerate.)

Makes about 1/2 cup

Candied Orange Peel

3 Servings

INGREDIENTS
8 Oranges
Water
1 c water,Boiling
4 c Sugar

Makes about 3-4 lbs of candy.

Wash the oranges. Cut into halves and squeeze out the juice. Use the juice for some other purpose, of course. Place the oranges into a large saucepan and cover with cold water.

Place over high heat and heat to a boil. Add cold water to cover again. Heat to a boil and drain. Repeat this process five times in all. Drain well and scoop out the pulp. Cut the oranges into ¼ inch wide strips.

Combine 1 cup of boiling water with 2 cups of the sugar. Heat until the sugar is dissolved. Stir in the orange strips. Place over medium heat and boil for about 30 minutes, until all the liquid is evaporated. Watch carefully so the peels don’t scorch.

Cool. Roll the strips in the remaining 2 cups of sugar. Place on waxed paper to dry.

Package and store in airtight containers.

Candied Pickle Sticks

8 Servings

1 qt Pickles,Sour Or Dill; Drain
3 c Sugar
1/4 c Pickled Sweet Cherry Peppers
2 t Onion,Instant, Minced
1 t Celery Seed
1 t Mustard Seed
1/2 t Dried Hot Peppers,Crushed

NOTE: The pickled sweet cherry peppers should be coarsely chopped.

Remove the tips from the pickles. Cut the pickles into medium sticks, drain.

Mix the pickles and the remaining ingredients in a glass bowl
and cover.

Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small
jars and add the syrup to cover them.

Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.